13/02/2026
As a chef, I’ve learned that the kitchen teaches more than cooking. It teaches discipline, patience, and the courage to take risks.
Starting a small business on the side wasn’t easy, but it showed me that even small ideas can grow into real opportunities if you’re willing to try.
To my fellow chefs: you don’t have to start big. Start small, stay consistent, and trust the skills you already have. The work you do in the kitchen can lead to more than a job — it can lead to something you truly own.
Grateful to SBS Filipino for sharing our story.
Like many migrants adjusting to a new life overseas, food became a powerful connection to home. After relocating to Melbourne, Chef Ben Roquero found himself missing familiar snacks from the Philippines, the golden, sesame-coated rice balls often enjoyed as dessert or merienda called buchi. What…
